Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-03-12
HOME MATTERS.

HOME MATTERS.
VALUABLE HINTS 70 NEUTRALITY-SUSPICIOUS. WORTH
TRTING-H0w TO PREPARE SIMPLE But PALATABLE
DISHES.
The LATEST ARTISTIC FURNITURE is Of white
| painted wood, upholstered in blue and white
Stuns.
SrBwKD SwKErBRRAps.-Parboil till tender, put
| In stew-pan with water or milk; work little
butter and flour together; add with pepper, salt
ana some chopped parsley. Stew about twenty
minutes and serve.
KIDNEY STEw.-Fry small bits OF kidney brown
with Tablespoonful OF butter and teaspOonful
OF chopped onion; nix with them a tablespoon
Iui Ol nOnr, little pepper and salt ana polnng
water Boil gently ten minutes and serve hot.
TOMATOES should never be cooked In an iron
stew-pain, or even in tin; q porcelain-ined pan,
or one made Of agate, u much more preferable.
Iron invariably makes the tomatoes acid, and no
amount OF baking-soda can remove the acidity.
OYSTERS, FANCY RoAsr.-Toast few slices Of
eread and butter them; lay them in shallow
dish; put on the liquor Of the oysters to heati
add SAT- and pepper, and just before II bo1ls add
the oysters; let them boil up once, and pour over
injured by covering previous to serving It, at all
events the cover should be heated before placing
~ Over Ine Dish and even then the condensation OF
,ne steam VIII sometimes occur, which Is injurious
THE BEST FAT FOR FnYMe.-Beef fat is prefer
able 10 LARD Tor frying as it does not adhere to
articles cooked In it, as lard does and it tmparts
no nasor, as does all that pertains to pork. For
fat IS more wholesome and dgesfb1e than that
done in lard.
QUAIL ON ToAsf.-Brown the birds either in salad
OIL or butter; mix tablespoonful OF flour among
them and brown that; then cover them with boil
ing water season them highly with salt, pepper,
cloves and mace, and stew them fifteen minutes
Melt in tablespoonful Of butter for every two
small olroS, and serve on toast.
HOW TO KEEP MEAT.-The time meat should
hang to be tender depends on the heat and humid
ty or the air. II 1t is not kept long enough it is
hard and tough IL too long, it loses its flavor. 1t
sn9uid De hung where it will have thorough air,
ana De dried with cloth night and morning to
keep 1t from damp and mustiness.
CHARLOTTE RUssE.-Take q twO-Quart mold; line
with lady fingers; put package Of gelatine in
ha1 pint OF cream sweetened with seven ounces
OF sugar; set over the fire to dissolve; add two
cool Uor into tna 10 Ide se 4h On ice 1
whipped cream or meringue; set on ice.
OYSTER FRTTTKRs.-Make batter Of four ounces
Of -four, two eggs little salt and quarter pint
each OF milk and strained oyster liquor. Cut small
from tablespoon into the frying pan with enough
very hot fat to cover the bottom; they should be
once, very not.
AN OATMEAL PUDDrNG.-Put into q well creased
"0aker" or pudding dish Creased with suet) three
ana nalf ounces Of the cOarsest oatmeal, with
nan teaspoonful OF salt and a quart of milk.
AFTER an hours soaking, two or three hours bak-
Ing IN rery stOU OUen will result in rich creamy
mass, delicious with honey or sugar and cream, or
With syrup alone.
and clean It, then cut 1t in small pieces and put 1t
in saucepan, with some milk tablespoonful of
butter and seasoning to suit the taSe let it boil
lew minutes, then add the oysters and let it cook
nve minutes longer. If you like the sauce OF the
consistency OF cream add teaSpOonful OF flour
dissolved In little milk.
WHAT Is FREQUENTLY FORGOTTEN in sweeping en-
tries and stairways is to dust the tops OF all the
doors opening into the halls. Brushing the hats
and great coats that are not In general use,
mat nang IN the hall, Is another part OF the
waitress duties, which is often neglected. They
should be brushed and busted once every morn
ing, that their owners NAV find them ready to
put on.
SPANISH BIscUIT-Beat the yelks OF eight eggs
as light as possible then stir in six ounces pull
verified sugar; then beat the whites Of the eggs to
st1n froth, and mix this lightly with the sugar
and the yelks; lastly stir in half pound flour and
the grated zest OF one lemon; beat the whole
thoroughly well together, drop the mixture on
paper, place this on baking tin and bake in
moderate oven.
GREEN BUTTER.-Wash and pick carefully two
ounces OF parsley; boil 1T WE'LL then pound it thor
oughly with the same quantity OF anchovies,
washed and bOned; rub it through sieve and
mix It with four ounces Of fresh butter. Serve In
toast else heaped smoothly on little squares Of
fried bread with an olive stoned and curled round
fllet OF anchovy on the top.
The CAUSE OF COLDs.-I never saw an exposed
soldier with cold. believe all old soldiers will
bear me out that In active campaigns, where there
was great exposure to the weather, no one had
cold. And come to think OF 1t, in my experiences
In Colorado and Utah, In recent years. never saw
posture than our cattle do 1t IS our hot rooms that
give us our cOlds.-Scientifc american.
SPANISH CREAx.-Put al pint and a-half OF milk
into saucepan together with one-third OF q box
OF gelatine and let them boil for twenty minutes:
then stir in the yelkS Of three eggs beaten well
with three-quarters OF a cup of white sugar; now
remove the pan from the fire and stir In tmmedi-
ately the whites OF the eggs beaten to st1 froth.
Press the mixture through fine wire sieve put it
In mold and set on the Ice till wanted.
FRIED OYsrERs-Beat up the yelks of four
eggs with three tablespoonful OF sweet oil, and
season them with teaspOOnful Of salt and salt
spoonful OF cayenne pepper; beat up thoroughly
the egg batter, then in cracker dust; shake of the
loose cracker dust dip them again 10 the egg bat
Fry in very hot fat using Fat n enoueh to cavs1
them. The Oil gives them q nice flavor.
POTATO MUFPINs. Boil and mash three large
mealy potatoes and then beat them smoothly with
two ounces OF butter, adding pinch OF salt and
sufficient warm water to make the mixture about
eggs stir them in and add three pints of best -four
When all are thoroughly mixed add pint OF luke
warm water and lastly stir in small teaspoonrui
OF soda and teacupful OF yeast Let stand over
night and bake In the morning In mufnn rings on
grtddle.
LONDON FLAP TABLRs.-Pretty low tables that
have nap at either end are made in willow or In
wood The latest improvement In flap table OF
wood is to have sunken part in the center over
which the maps fold when not in use. This part
holds a tea set or the work.basket, drawing mate
rails, writing case or whatever Is needed to keep
from dust The sunken part lifts up even with
the leaves, when the table is unfOlded 1t is good
way to keep delicate china for five O'Clock tea
out OF the dust.
FISH PIR-BOil one quart OF potatoes in boiling,
salted water. Soak one pound Of stale bread In
cold water and wiring 1t dry In a clean towel; sea-
son It well with pepper. salt and tablespoonful
OF chopped parsley. Cut two pounds or fresh cod
fish In small slices and lay 1t in cold salted water
When the potatoes are done peel them, mash them
through the cOlander and season with salt and
pepper. Put the fish and bread in alternate lay
ers In q pudding dish, make top crust OF the
potatoes and bake the pie an hour In q moderate
oven.